He was trained in the tradition of classic Basque cuisine and began his career alongside his brother, José María, at the family-run Zeria restaurant in Hondarribia. He then forged his own path, managing establishments such as Roteta, and subsequently became one of the leading figures in Basque gastronomy during the 1980s and 1990s.

His elegant and technically precise cuisine was characterised by a personal interpretation of traditional flavours, with a particular focus on fish and produce from the Cantabrian Sea. As part of the movement to revitalise Basque cuisine, he was one of the chefs who helped showcase the Basque Country's gastronomic richness on the international stage.

Alongside his work in the kitchen, Ramón Rotita has enjoyed a successful career as a sculptor and has participated in numerous projects promoting gastronomy.